Table of Contents Beverages.................................................................................... 5 Breads, Cereals, and Carbohydrates ........................................ 12 Cakes, Cookies, Bars, Frosting, and Candies ........................... 36 Desserts..................................................................................... 67 Jam ............................................................................................ 97 Meats, Poultry, Fish, and Main Dishes .................................... 103 Mexican Food Lovers’ Survival Information............................. 135 Yogurt and Milk Productions.................................................... 143 Snacks ..................................................................................... 148 Sauces and Condiments.......................................................... 152 Soup, Salad, and Sandwiches................................................. 159 Vegetables ............................................................................... 179 Tropical Living Tips .................................................................. 193 © SIL International 1991 Wild Boar on the Kitchen Floor by Harriet Hill and friends Villagers are so hospitable! Did you ever receive a gift of fresh game? Large, furry, and on your kitchen floor? How about live chickens passed to you feet first in the course of a friendly visit? Cooking in West Africa presents certain challenges and allows for many discoveries, creations, and unique pleasures. This cookbook is designed for cooks who are adapting to the West African food market, who don't yet know what a passion fruit looks like, or perhaps just don't have any use for it. It is designed for cooks who feel hampered by the lack of familiar ready-made products, and don't know how to make them from scratch. Happy cooking. May you not only learn to cope in the kitchen here, but develop some family favorites that have all the pleasure and meaning of traditional dishes in your country of origin. Who knows? Maybe when you go back 'home' you'll make Mock Mango Pie, or find something that's almost as tasty as passion fruit! Recipes have been gathered from personal experience (both pleasant and unpleasant, only the pleasant ones included), friends, and any resources available (including tattered last- remaining copies of other such collections). Friends include: JoAnn Ellington, Laurie Becker, Dianne Bostdorff, Dianne Zents, Jane Maire, Gunborg Presson, Kathy Petersen, John and Liz Steketee, Eddie and Sue Arthur, Ralph Hill (computer consultant, tester), Diana Masson (specializing in wild things, game meat), Elvira Federwitz, Marilyn Hanscome, Nancy Burmeister, Swannie te Velde, Bob and Joyce Carlson (da specialists), Barbara Hill, Mrs. Byrly, Wilma Veenkamp, LeAnn Christie, Rosemary Hill, Cornelia Wusthoff, Marie McDonagh, Esther Petermann, Mrs. Gunningham, Heather Saunders, and more! Let's not forget Bubbles Hill, the missionary dog, who enthusiastically ate all the experiments that didn't pass the human taste test. Ann Whittet did the cover drawing. The last word is not in yet! I've just come into contact with a wonderful fruit I'd never seen before, star fruit (carambola). It's marvelous just to peel and eat, or add to a fruit salad, but I'm sure there are more options we don't know about yet. Please 1 keep me posted of any discoveries or creations you make! (s/c SIL, 08 BP 857, Abidjan 08, Côte d'Ivoire) Bon Appétit! Measurements In this book: t= teaspoo = cuillère à café T=Tablespoon= cuillère à soupe c = cup = 250 ml/ 1/4 (This cup measure is used both for liquids and for solids that Europeans would normally weigh. Perhaps less accurate, but very convenient.) General Equivalents (American) 1/4 c = 4 T 2 oz 1/3 c = 5 T 2 1/2 oz 1 liter = 4 cups 1 pint (pt) = 2 cups 1 quart (qt) = 4 cups Fahrenheit - Centigrade 200 F = 95 C 350 F = 180 C 375 F = 190 C 400 F = 205 C 425 F = 220 C 2 Sugar Cubes and Granulated Sugar 1 cube = 1 t 3 cubes = 1 T 12 cubes = 1/4 c 25 cubes = 1/2 c 50 cubes = 1 cup Gelatin 1 envelope unflavored gelatin = approx. 1 T gelatin granules = 4 sheets of European gelatin. Use 1 T (4 sheets) for 2 c liquid. French - American milk product relations French American Crème à fouetter (UHT)= whipping cream Crème fraiche= something else not sour cream, used in meat sauces Kiri cream cheese Fromage frais like cottage cheese, but sour Lait caillé like yogurt 11 squares Kiri = 8 oz. cream cheese Tomato Sauce It's not to be found. For every cup of tomato sauce, use 1/3 c tomato paste with 1/2 c water. For 1 cup of tomato juice, use 3 T tomato paste and 3/4 c water. 3 British - American terminology British American basin bowl biscuits cookies scones biscuits corn flour corn starch egg slice egg turner, spatula fairy cakes cupcakes fillet tenderloin frying pan skillet greaseproof paper waxed paper grill broil, broiler cooker stove icing sugar confectioner's sugar, powdered sugar kitchen paper paper towels liquidiser blender mince (meat) grind (meat) minced beef, mince ground beef, hamburger pie dish baking dish pie plate pie pan stoned (dates) pitted (dates) whisk beat broiler-old hen broiler-young chicken bicarbonate of soda baking soda seasoning salt and pepper semolina cream of wheat maize corn Strange Things What is referred to as 'da' throughout this book is also known as 'bissop' or 'rosella'. It is a red flower that is dried and sold in markets. Potential Danger In rural areas where chickens run loose, eggs should not be eaten raw. Where chickens are raised in cages on farms, they're usually safe. 4 Beverages The climate calls for lots of cold refreshing drinks. There are lots of ingredients in the market to make some wonderful inexpensive ones. Cooling Water A traditional African method of cooling water is to store it in an unglazed clay pot. The water cools by evaporation as it seeps through the clay. You can use 2 pots for your water filter system, and put a spigot in the bottom pot. You'll need to clean it about every 2 weeks, scrubbing them out with a brush and a chlorine solution of 10 drops to a liter. Don't use soap, as it will never come out of the clay. You can refrigerate food in a water pot by putting it in a water tight container and submersing it. Another way to cool water is to use a goatskin that has been sewn to be water tight. Hang it in the shade, and as the water seeps through the leather, it evaporates and cools. It doesn't flavor the water. Cloudy Water If your stored water is cloudy, alum will help settle the suspension. Use 1 T per 45 gallons of water. You can buy alum in the market. Allow it to stand before using. Don't use this water to wash clothes or water plants. Cocoa Mix Mix and store in an airtight container: 4 c powdered milk 1 1/2 c sugar 1/2 c cocoa To use, add boiling water and mix to taste. Passion Fruit Drink Take the inside pits and juice out of: 7 passion fruit 5 Blend in blender until the pits are broken up. Some of the flavor of the passion fruit is in the pits. Pour this through a sieve and rinse the pulp with a bit of water. Mix: 1/3 c passion juice 3/4 c sugar 1 liter water Adjust to taste. (The flavor of the passion fruit varies). Passion Cordial This will keep longer than the passion drink, and doesn't take as much room in the refrigerator. Mix undiluted passion juice with an equal amount of sugar. Mix with water to taste. Passion Cordial #2 Remove seeds and pulp from: 10 passion fruit Make a syrup of: 2 c sugar 1 c water Boil. Pour boiling syrup over the passion fruit. Let stand until cold. Strain into sterile bottles. Dilute to taste with water. Guava Cordial Guavas have a high vitamin content! Wash and trim ends and any questionable parts. Cut in two: guavas Cover with water and boil for 15 - 20 min. Strain off juice. Add equal quantities of sugar to the guava juice, and use as a cordial. Oo - la - la, Eau de Da Da is also called rosella. We know it's available in northern Côte d'Ivoire and Mali, and Kenya, and perhaps all points between. Da drink makes a great communion drink, in churches where real wine is not used. For a nice red juice, rinse in cold water (to remove dust): 4 c da flowers 6 Put in a saucepan with 8 cups water and boil for about 10 min. Strain out the flowers. Add sugar to taste. If the taste is too strong, dilute with water. Serve lukewarm, or cold with ice. This isalso nice mixed with iced tea, or mixed with Sprite to make a foamy punch. OPT:Hot Diggety Da: Serve da drink hot, with cinnamon sticks. Da Cordial Brew a strong pot of Da. Strain. Measure the da liquid and add an equal amount of sugar. Bush Berry Juice These berries grow in clusters on tree trunks. They taste like cranberries. They make a beautiful red tasty juice or jam. They are found in the jungle in late November and December. In a large pan, put: 12 pints berries (24 c) 4 pints water (8 c) Boil for 20 min. Strain the juice through a strainer or cloth. Measure the juice and add an equal amount of sugar. Boil until clear. Skim off the top. Seal in bottles. To use, mix the cordial with water to suit your taste. Tamarind These pods have a date-apricot flavor. You can buy the fruit of the tamarind tree in the markets, where they sell the peanuts, etc by the kilo. Rinse them to remove dirt. Then boil in water. Strain, saving the juice. Add sugar to make a cordial. Dilute when serving. Mango Nectar Punch Peel ripe mangos, and cut from the seed. Blend the pieces. Add an equal volume of water and sugar to taste. Chill.